Online Cooking Classes

Hello Everyone, I am happy to announce to you K’s Cuisine Online Cooking Classes which commences July 2017.

Homecooks who wants to up their cooking game, teenagers, professionals who wants to learn new techniques, people who wants to start and run their own food business. This course is for you! I will be sharing great cooking tips and showing you how to cook great food. This classes will be full of knowledge sharing and advice. I will not be holding back. Classes will make use of live videos , live chats, pre recorded videos etc


Would you like to be able to make your child’s, friend, sister next birthday cake and family celebration cakes or you want to start a cake business? Register on K’s Cuisine cake baking and decorating class. You will learn hiw to bake cupcakes and cakes, buttercream,  filling and torting, icing and decorating, covering cakes with fondants, ganache, Tier cakes, Sharp edges and more

FOOD PLATING AND STYLING because we eat with our eyes first don’t we? Learn Clean, creative ways of presenting food and ways to make your food look charming. Come on let’s play with food!



FOOD PHOTOGRAPHY: Let me teach you tips i have picked up in food photography and making food look delicious on Camera.
Register for the full package or choose from the classes available.

Classes starts July 2017 . Registration  is required to secure your place on the course. Limited space available so hurry and secure your space.
Watsapp +447437813403 or email me for pricing and registration enquiries.


Ogi Smoothie

Hello everyone. It’s another smoothie recipe today but this time with a twist. Adding our own Nigerian Ogi (pap) to smoothie. Yes it’s Ogi smoothie. If you are the type that doesn’t like Ogi this is one way you can try it. The combination of Ogi and fruits works well together  to give a nutritious, delicious and filling smoothie. So here we go:


Ogi (Pap)





You can use any fruit of your choice in whatever quantity you prefer

Ogi Smoothie




1) Make the pap and leave to cool


2) In a blender add Ogi as Base


3) Add in all other ingredients


4) Blend till very smooth

Ogi smoothie

5) Pour and enjoy

Ogi smoothie

That’s Ogi Smoothie ready to be enjoyed. It was very good.

Ogi Smoothie


Don’t forget to leave feedback when you try it.

Till my next post



“Compliment people. Magnify their strengths, not their weaknesses”



The Zahmilah

Hello K’s Cuisine family, hope you are all doing great.

Months ago I announced on my Instagram and facebook page about a sauce from K’s Cuisine coming to your kitchen soon. The time has now come!

I had initially thought of bottling and selling the sauce but after careful consideration I decided to give you K’s Cuisine families the sauce recipe for a token so that you can make yours in the comfort of your kitchen as much as you want and as many times as you want. For a small charge, you have a keeper recipe for a lifetime. Not a very smart business idea on my part because I could make so much more money bottling the sauce but it’s not just about money. I would love this sauce to be accessible to as many people as possible all over the world and the best way to make that happen is to give you the recipe. So guys let’s do this!



So what is Zahmilah sauce?

Zahmilah sauce named after my two daughters Zahrah and Kamilah is specifically formulated as marinade for grills, as dip and sauce. It is delicious, awesome and just superb. This sauce is easy to make and specifically formulated for grills but can be used for a whole lot more than that. You can use to fry eggs, marinate potatoes, yam, plantain before frying or grilling, add to stew base and a whole lot more.

I will be sharing many recipes you can make with this sauce on my blog and social media pages. If you are not already following me on Instagram and facebook please do so as not to miss any recipe and updates. Instagram handles are @kscuisine and @kscuisinespices.


This is the first of K’s Cuisine Ebook and I am very excited for the many others to follow (free and premium). I will appreciate your support so please guys do purchase and download this recipe and start experiencing magic in your cooking.

To purchase and download please click

To purchase from Nigeria, send email enquiry to

Looking forward to your continued support. Come through 🙂



Ogi Zobo Trifle

Hello Fam. Hope your week is going great.

Last week i gave you a new Nigerian breakfast, Akara in a hole (Recipe HERE), today i am giving you a New Nigerian dessert and I call it Ogi Trifle.

So what is Ogi trifle? Let me start with what  trifle is for the benefit of those who are not familiar with it.

Trifle is an English dessert that is made up of atleast 3 main ingredients which are cake, custard and fruits. It is almost usually served at christmas and there are different variations of this dessert. I have created Nigerian trifle using 2 Nigerian food Ogi (pap) and Zobo. Dang! was it banging or what? oh yeah it was.

This dessert is quick to make if you have the cake made beforehand. You can use home made cake or if that’s too much trouble buy from the stores.

Valentine is coming up and if you are dining in and have been thinking of what to make for dessert then give this yummy creation a try. Let’s do this:

Ogi Trifle


Sponge Cake (Recipe HERE)

Fruits- raspberry, strawberries (I used frozen summer fruits)

Zobo syrup or Jam

Ogi (Pap)

Double cream or whipped cream


1) Prepare the ogi and leave to chill. Don’t forget to sweeten with sugar.


2) Cut Sponge cake in cubes


3) In a dessert glass, trifle bowl or any glass cup arrange the sponge cakes at the bottom of the glass


Then top with the fruits and zobo syrup


4) Followed by the chilled sweetened ogi


5) Then whipped cream and top with  fruits.


That’s it done. Enjoy the sweetness called Ogi Zobo trifle.

Ogi Zobo trifle

That’s a New Nigerian dessert by K’s Cuisine. Enjoy

Ogi Trifle

Don’t forget to leave comments to feedback on the recipe. Also use the share buttons below to share on social media.






Akara in a hole

Hello Kfam, how are you all doing?

It’s so cold in London and I didn’t want to get out of bed this morning.You know the type of day when you just want to stay under the duvet and sleep all day? Yeah one of those days but then a girl’s gotta to do what a girl’s gotta do right? So here i am at the restaurant working hard and hustling my passion and making this post.

So on today’s recipe, As I was about to write this post I deliberated on what name to call this. Akara in a hole? Bird’s nest Akara? Akara hole? Akara toast? Toasted akara in bread? Then i thought oh shoot..It really doesn’t matter what i call it, i just want to give you the recipe so you can make it and enjoy it! I decided to call it Akara in a hole.

So what is Akara in a hole? Akara in a hole is a new Nigerian breakfast developed by yours truly. It’s very easy to make, you can make it as healthy as you like, it’s quick and delicious. It is toasted bread and healthy akara all in one piece, no mess, no fuss, looks appealing and above all practical!

So fam, here is another K’s Cuisine original recipe. Let’s Cook:

Akara in a hole


Akara batter (Recipe HERE)

Sliced bread

Butter or Sunflower oil

Basil (Optional)


1) Place sliced bread on a board or plate and using a cookie cutter make a hole in the centre.

You can use any shape of cutter. I decided to use heart shape


2) Rub the pan with One or two teaspoons of oil and place the bread on it


3) Scoop Akara batter in the hole and leave to cook for atleast 40 seconds before attempting to move the bread so as to avoid making a mess of it.


4) Move it around and flip over to cook the other side

Akara in a basket

5) Akara in the hole is ready. There you have Toasted bread and Akara in one. How cool is that?

Akara in a hole

I cut into two so you can see how the bread is well toasted and Akara is well cooked? Super yum!


You can put butter on the toast when warm and enjoy with a cup of tea, coffee and juice!

Akara in a hole

Say hello to a new Nigerian breakfast the K’s Cuisine way. Oh it doesn’t have to be for just breakfast, It can go for Lunch and dinner too.

Bird nest Akara

Bon appetit.

Extra Notes

For healthier option use brown bread

Let’s not forget the cut out part. Toast and enjoy. Nothing goes to waste.

You can apply extra butter on the toast after it’s done. Apply while toast is still warm.

You can achieve in waffle maker and toaster.

For extra flavours add basil and peppers in the akara batter just like I did in the picture below.


That’s it from me today. Don’t forget to feedback and tag me in your pictures when you try it. I am on instagram and twitter as @kscuisine.

See you in my next post.




Microwave Mug Moin Moin

Hello K fam and Cands, how are you all doing? Today i am giving you a recipe with super quick cooking time. It’s microwave mug moin moin! Oh yes we changing the moin moin game.

It’s no doubt moin moin takes time from start to finish. From peeling beans, to blending, mixing, wrapping in leaves and then the cooking time! It is a labour of love no doubt😁. Years ago i gave you the super fast method of peeling beans with blender (HERE) and today i’m giving you a super fast method of cooking moin moin. Let’s Cook:

microwave mug moin moin


Moin Moin batter (check HERE)


Boiled Eggs (sliced)

Mackerel (boiled and deboned)


1) Get all ingredients ready. To peel beans for moin moin batter using blender click HERE, For recipe for moin moin batter click HERE.

So, u have the batter mixed and ready

IMG_20662) Pour batter into mugs


3) Add eggs, mackerel and vegetables


You can also use any microwave safe bowl. Like below i used plastic containers but then they will be called microwave moin moin😂


4) Cover moin moin filled mug with a microwave safe lid, put in the microwave and initially cook on defrost setting using weight defrost at 20g for 3-4 minutes then switch to microwave setting for another 2 minutes. It takes about 5 minutes in total but depending on microwave model and size of mug cooking timer may slightly vary.

microwave cooked moin moin

5) Microwave moin moin is ready.

microwave moin moin

Just take a look at that…Cooked in out, moist and fluffy! I used a big mug so one mug was enough for one person

IMG_2140 I did some by steaming on stove top. I kid you not we had finished dinner and it must have started digesting before the stove top one was done!

mug moin moin

That’s it from me today. Don’t forget to tag me in your pictures when you try the recipe. Also please repost and share on Facebook,  instagram and other social media pages.



Semolina Smoothie

Yesterday I posted a throwback picture of my Semolina cake on my instagram page and thought to myself, I am going to use semolina for another recipe yet again. Today I decided to add some semolina cereal to my smoothie and result  was yummy and filling healthy smoothie so I’m sharing the recipe with you.


Semolina cereal (Prepared like oats or pap)

Banana, Pineapple, Oranges

Strawberries, handful of Kale, Carrot

150ml Yoghurt

1 tablespoon honey


1) Add the Semolina cereal in blender , followed by yoghurt


2) Add the fruits and vegetables and blend till smooth

semolina smoothie3) Serve and enoy

semolina smoothie

4) It tasted so good and it’s filling. It’s 3pm and I don’t even feel like having lunch.

Healthy, yummy, filling and easy. What’s not to love about this? Enjoy!


Tip: I buy different fruits and vegetables, portion them, put in freezer bags and freeze so anytime I want to make smoothie I  bring out a pack put in blender, add yoghurt or milk, honey and blend. It saves me stress and my smoothie comes out chilled. Below is a picture of how I pack them.


Don’t forget to leave feedback and let me know your thoughts on the recipe.  In next few days I am going to try adding garri to smoothie and some other Nigerian ingredient wink.

Till my next post, stay blessed

Scotch Bonnet Cake

Hello Cands, It’s been a minute. How have you all been? I’ve been good myself but my laptop went burst on  me plus I have been so busy in the last few weeks. Laptop is now up and running and here I am now 🙂

So, it was Carribean food week  August 24th-31st and Grace foods UK sent me a hamper of goodies to create some recipes with. Grace foods UK are the UK’s largest supplier of Carribean foods and drinks.

I have created some recipes with the ingredients and one is Scotch bonnet cake. Yes you read that right. Scotch bonnet Cake! Bake with me:


Preparation time: 25 minutes

Baking time: 20 minutes (Cupcakes)

Total time: 45 minutes


250g butter

250g sugar

5 medium eggs

250g flour

1 whole scotch bonnet

3 tablespoon  Dunn’s river coconut milk


1) Rinse the scotch bonnet, deseed and blend with coconut milk

2) In a bowl, add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.


IMG_83533) Break the eggs into a bowl and beat lightly.


4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.


5) Pour in the coconut milk/scotch bonnet mixture


6) Add flour to the mixture by folding it in with a big spoon. Do not over mix the batter. Add in 2 more tablespoons of coconut milk


7) Grease a baking pan and layer with baking sheet and for cupcakes put cupcake cases in cupcake tin. Pour batter into lined baking pan and bake in pre heated oven for 30 minutes or till cake is done.


K‘s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then leave to bake some more.

When the cake is done, take it out of the oven and let it cool for about 20 minutes.

IMG_8375 See how fluffy the cake is? The coconut milk did good.


You can top with scotch bonnet fresh cream or buttercream like I did below (Recipe coming soon).

scotch bonnet cake

The cake was yummy, fluffy and so delicious. The scotch bonnet was a hit and I totally loved the taste. Watch out for more recipes I did with the ingredients


You can check out carribeanfoodweek page on facebook at or their twitter @Carribeanfoodwk.

Don’t forget to tag me on instagram @kscuisine and facebook when you try the recipe.

Till my next post, stay blessed

” Food is our common ground, a universal experience.”- James Beard


Prawn Suya Stir Fry

Today’s recipe is a quick, easy recipe that is easy to prepare. It is cheap, healthy and above all yummy. It is K’s Cuisine Prawn suya stir fry! burst full of flavours and yummy goodness. This was dinner day ago. I wanted a super quick meal and decided on this. Let me warn you, the prawn suya is so good you might eat half before it goes in the stir Let’s get cooking:


Preparation time: 4 minutes

Cooking time: 8 minutes

Total time: 12 minutes


K’s Cuisine Suya spice


3 tablespoons Vegetable oil

1 medium Red, green and yellow bell peppers (Sliced)

1 Red Onions (for colour) (sliced)

1 Brown Onion (Sliced)

2 cloves Garlic (chopped)

Carrot (diced)

Soy sauce

1 Stock cube



1) Marinate the prawns in suya spice.


If prepared ahead leave for 2hours to marinate

2) In a wok, add 2 tablespoons of vegetable oil, when heated add in the prawns. Stir around for 2-3 minutes then empty into a bowl


3) In the emptied wok, add a tablespoon of vegetable oil then add the Onions and garlic.


4) Sautee for a minute then add in the peppers, carrot, cabbage, stock cube and salt.


6) Toss around and stir for 5 minutes


7) Add in the prawns, stir , leave for a minute then take off heat


8) Prawn suya stir fry is ready. Serve with rice, noodles, pasta, potatoes or any food of choice.

stirfry 2


Knowing well my love for rice you can bet i served it with fluffy white rice. This recipe is quick, easy, healthy, cheap and yummy. Win win all round so get cooking people 🙂


Don’t forget to feedback on the recipe. You know i love reading from you 🙂  Also follow me on Instagram HERE, Like my facebook page HERE, BBM channel HERE and twitter HERE.

Bon appetite

stir fry 3

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” – Ruth Reichl


Semolina Puff Puff (Semolina puffies)

It tastes like puff puff, It looks like puff puff, It is K’s Cuisine Semolina puffies!

Weeks ago, I developed this recipe, made and served to the hubs and his friend. I watched them keenly as they gobbled it down. They enjoyed it oblivious to the fact it was no ordinary puff puffs. I went on to ask them if they tasted anything different with the puff puffs. My husband’s friend Elvis was quick to point out that he tasted coconut. I agreed with him and asked what else he had tasted. He and my hubby requested to sample more and yet they had no clue! I smiled to myself. Yasss…that right there has passed the taste test. No weird taste, and they asked for more.

I did not reveal the ingredient to them but I’m sure they will both read this post and realise what they had eaten that day…hehee.

What I served them was cinnamon and icing dusted semolina puffies developed by K’s Cuisine.

Why Semolina? Because it’s different and has health benefits which include improving kidney function, high in nutrients among others.

For more on health benefits of Semolina,  here is a link

Semolina also makes one feel fuller and thus good for those who want to lose weight or on diet as small amount of these puff puffs makes you feel fuller for longer.

So ladies and gentlemen, here is my semolina Puff puff recipe:

Meal type: appetiser, dessert

Preparation time: 10 minutes

Cooking time: 140 minutes

Total time: 150 minutes


200g Semolina (fine)

1 tablespoon Dessicated coconut (Optional)

1/4 teaspoon nutmeg

1/4 teaspoon salt

70g Sugar (optional)

1 tablespoon active dry yeast

Sunflower Oil for frying


1) In a mixing bowl, mix semolina, sugar, dessicated coconut salt and nutmeg


2) In another bowl, activate the yeast by adding warm water to yeast with a teaspoon of sugar. stir well and leave for 5 minutes.


3) Pour the yeast mixture into the semolina mixture and mix thoroughly

4) Cover with cling film or towel and leave to rise for 90-120 minutes


5) Pour Oil into a deep pan. The oil should be atleast 3 inches deep. When the oil is heated, scoop batter into the oil


6) Fry till golden brown. Place on kitchen towel to drain excess oil.

cinnamon icing dusted semolina puffies
cinnamon icing dusted semolina puffies

7) Dust with cinnamon and icing sugar (Optional)

semolina puffies

Best Served Warm

Semolina puffies
Semolina puffies

K’s cuisine extra notes

The Catch apart from health benefits of Semolina is it makes you fuller than ordinary puff puff and reduces quantity you eat which is good for people looking to lose weight

Semolina is yellow in colour therefore the inside is not as white as using all purpose flour

Use Semolina fine over coarse for a less gritty taste

You can also Substitute flour for semolina in snacks like buns, doughnuts, etc

You can bake instead of frying

You can use half semolina and half plain flour for this recipe

Replace sugar for honey

Enjoy making and eating semolina puffies 🙂

For more healthy recipes check out my bulghur fufu HERE , bulghur pilaf HERE, Chilli con carne HERE

Follow K’s Cuisine on instagram here

“What keeps life fascinating is the constant creativity of the soul”- Deepak Chopra